Vegetables as ingredient in soups
per 100 g · Source: USDA FoodData Central (FNDDS)
- Energy
- 50kcal
- Protein
- 1.9g
- Carbohydrates
- 10.6g
- Fat
- 0.3g
Typical portion: 31 g, about 15.5 kcal
| Energy | 50 kcal |
|---|---|
| Protein | 1.9 g |
| Carbohydrates | 10.6 g |
| of which sugars | 2.3 g |
| Dietary fiber | 2 g |
| Fat | 0.3 g |
| of which saturated | 0.1 g |
| Sodium | 15 mg |
| Potassium | 331 mg |
| Calcium | 17 mg |
| Iron | 0.5 mg |
| Magnesium | 24 mg |
| Zinc | 0.4 mg |
| Vitamin C | 21 mg |
| Vitamin D | 0 IU |
| Vitamin B12 | 0 µg |
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Values are averages per 100 g and vary by brand, recipe and preparation. General information, not dietary advice. Credits & licenses